Grilled polenta with Greek yogurt

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100 g polenta

100 g milk

200 g water

30 g butter

30 g parmesan

salt

Polenta, water and milk boiled together for about 10 minutes, stirring constantly. Add butter, salt and parmesan, pour the mixture into a form and let cool. The polenta is then cut into strips and grilled.

Greek yogurt sauce with basil

350 g Greek yogurt

1-2 cloves garlic

½ bunch basil

1 lemon, juice

2 tbsp. olive oil

Garlic and basil is chopped finely or put in food processor. The yogurt is placed in a bowl and garlic and basil added. The lemon is squeezed and the juice added to the mixture with a little salt.